tart recipes

- 1/3 cup crè
- me fraî
- che
- 2/3 cup whole milk
- 6 ounces slab bacon, rind removed, cut in 1 x 1/4 x 1/4-inch pieces
- Just the green part from 2-1/2 pounds of leeks (about 1 pound, 12 ounces of tender green leaves), carefully cleaned and diced
- 6 large eggs
- Sea salt and freshly ground black pepper
- 1 tablespoon goose fat (or olive oil)
- One recipe for your favorite savory pastry for a 12-inch pie dish or removable-bottom tart tin

- 2 eggs
- 1 teaspoon vanilla
- 1 sweet tart crust, sufficient to line a 10-inch tart pan (see recipe # 37559)
- sliced almonds
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 8 ounces almond paste
- 1/2 cup sugar
- 1/2 cup flour
- 1 (12 ounce) bag cranberries
- 1/2 cup orange juice

- 1/2 cup Calvados, Grand Marnier or kirschenough sweet pastry dough for 1 1/2 pie crusts (to fill a 9- to 10-inch pie pan)
- 1/4 cup sugar
- an egg wash made by beating 1 large egg with 1 tablespoon waterAccompaniment: vanilla ice cream or sweetened whipped cream
- 1 firm-ripe pear
- 1/2 cup raisins
- For filling
- 1 cup pitted prunes (about 1/2 pound)
- 1/2 cup chopped walnuts or pecans
- 1 cup dried apricots (about 1/2 pound)
- 1 tart apple such as Granny Smith
- 1/2 cup dried cranberries
- 1/2 stick (1/4 cup) unsalted butter

- 2 cups coarsely chopped walnuts
- 2/3 cup light brown sugar
- 1/2 cup heavy cream (divided)
- 1 cup unsifted all-purpose flour
- 1/4 cup butter or regular margarine
- 1 egg yolk
- 1/3 cup butter or regular margarine
- 1/4 cup granulated sugar
- 1/4 cup dark corn syrup

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- 2 sheets wax paper and covered with a kitchen towel
2 tablespoons unsalted butter, melted

For filling
1 large ripe pineapple (about 41/4 pounds), peeled, halved lengthwise,
- For tart shell
vegetable-oil cooking spray
three 2 1/2-inch-square graham crackers
1 1/2 tablespoons granulated sugar
four 17- by 12-inch phyllo sheets, thawed if frozen, stacked between
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- cored, and cut crosswise into 1/4-inch-thick slices
1/4 cup packed light brown sugar
1/4 cup granulated sugar
seeds scraped from 1/2 vanilla bean, halved lengthwise, and pod reserved

- 1 tablespoon hazelnut powder
- 1 tablespoon almond powder
- 8 ounces puff pastry (to fit a 10-1/2 inch tart pan)
- 1 large egg
- 1 pound 12 ounces nectarines and peachesFor the cream:
- 1/3 cup crè
- me fraî
- che
- 1/4 cup sugar

- 1 11 inch partially baked sweet tart crust
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons Gold Medal all-purpose flour
- 4 fresh pears
- 1 egg white

- 1/2 teaspoon grated lemons, rind of
- 1/3 cup chopped almonds
- 1/2 cup cold butter
- 1 1/2 cups flour
- 2 egg yolks
- 3 tablespoons sugar
- 1 cup strained apricot preserves
- 1/2 teaspoon cinnamon
- 2 teaspoons ice water
- 1 1/2 lbs tart apples
- 1 cup grated tillamook medium cheddar

- 2 tablespoons caster sugar
- 8 ounces baking chocolate, use a good quality as this determines the quality of the ganache.. (I used 80% cocoa and it had a very strong taste)
- 1 medium sweet tart crust
- 2 ounces unsalted butter
- 1 pinch salt
- 6 fl oz double cream
- 2 fl ozs milk